Garlic Butter Rice with Parsley and Thyme

Ingredients

• Butter

  unsalted

  2 tbsp or 28g

• Garlic

  raw

  2 cloves, minced or 6g

• White rice

  long-grain, regular, raw, enriched

  1 cup or 185g

• Parsley

  raw

  2 tbsp or 8g

• Thyme

  dried

  1 tsp, leaves or 1g

Directions

1. Melt the butter in a medium saucepan over medium heat.
2. Stir in the minced garlic and cook until fragrant, about 1 minute; avoid browning.
3. Add the long‑grain white rice and cook, stirring, for 1–2 minutes to lightly toast and coat the grains in the garlic butter.
4. Pour in water according to rice package directions, bring to a boil, then reduce to low, cover, and simmer until the liquid is absorbed and the rice is tender, about 15 minutes.
5. Remove from heat and let stand, covered, for 5 minutes to steam.
6. Fluff with a fork, then stir in the parsley and dried thyme.
7. Serve warm as a side dish.